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A little confused for pizza......
Hello all! I've been lurking around reading various posts and just got my LBGE on Sunday.
I'm a little confused on what to use for pizza on the BGE. I've read that Baking Steel > CI > Ceramic (correct me if I'm wrong).
In regards to CI, I'm looking on amazon and it states that the CI temps range from 350-400 but I've read to do pizzas on the BGE temps should be over 500+ degrees.
- Which should I use based on previous experiences for the best pizza outcome? Baking Steel, CI, or Ceramic?
- Based on your answer above, what temps should I be cooking the pizza(s)?